Preparation

For filling:

Peel, core, and cut apples into 1-inch pieces (about 4 cups). Place apples in medium saucepan; add 1/4 cup water, 3 tablespoons sugar, and lemon juice. Bring to boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes. Remove from heat. Gently mash apples with fork or potato masher until mixture is very soft but still chunky. Cool completely. DO AHEAD: Filling can be made 2 days ahead. Cover and refrigerate.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper.

For pastry:

If using 14-ounce package (1 sheet), roll out pastry on lightly floured surface to 15-inch square. If using 16-ounce package (2 sheets), stack sheets together and roll out on lightly floured surface to 15-inch square. Cut pastry into nine 5-inch squares. Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use). Lightly brush edges of 1 pastry with beaten egg. Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg. Sprinkle lightly with superfine sugar, if desired. Repeat with remaining squares. Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape. Place triangles on prepared baking sheets. Refrigerate until firm, about 15 minutes.

Bake turnovers until beginning to color, about 15 minutes. Reverse baking sheets from top to bottom. Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer. Cool at least 15 minutes before serving. Serve warm or at room temperature.

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Reviews

Made my own Rough Puff from another Epicurious recipe and used it with this one & LOVED it. This turnover recipe is great, but I don't think the actual filling is that amazing. My daughter helped me & she added cinnamon & it was better. I think next time I will use cinnamon again, and not mash the apples as much. Also, because the edges of the triangles don't really get filling & don't have a lot of flavor, we added a lot of raw sugar around the edges & it turned out great. Hope these tips help!

I used the exact apple varieties and amount of sugar called for in the recipe but mine came out tart. I also added 1/4 tsp of cinnamon, but that was not enough. I used Pepperidge Farm pastry sheets that come two large squares to a box, so there is no need to roll them, just cut each sheet into four smaller squares, simple! I cooked my apples for only 9 mins instead of 12 and left them chunky - the texture after baking was perfect. The pastry was easy to work with and puffed up beautifully. I will definitely make this again with twice as much sugar and 1/2 tsp cinnamon. Super easy recipe and delicious!

I was ready to call this a "fail" as my turnovers went into the oven looking anemic and bedraggled (I had trouble prying the thin pastry off the parchment paper I'd rolled it out on). And I did have some apple breach along the pinched edges. BUT...heat forgives a multitude. They came out looking beautifully tanned, puffed, and DELICIOUS! I followed the recipe exactly and found the flavors subtle and perfect.

so easy and delicious. I added a shake or two of cinnamon to the apples and left it moderately chunky. I started with 4 cups of cut up apples (1 granny smith, 2 golden delicious and 1 gala) and had plenty of filling to make all nine turnovers (not sure why the directions say to only make 8). It was easy enough to make even with two toddlers running around me!

These sound
delicious. I've
baked turnovers
before and look
forward to trying
this recipe out. I
did want to mention
that I plan on
peeling and chopping
my appples into
small pieces, adding
some
cinnamon, butter and
sugar to them and
excluding the water.
I'll cook the apple
mixture in a
microwavable bowl w/
lid on it for about
3-4
min. (stirring half
way through) This
will
makes it faster and
easier for me to
make.
I'm wanting my apple
mixture to
still be a
bit firm when
they're done. As for
the pastry part,
that's a no-brainer
for me (I'll just do
my
best :-). I also
will
plan on cooking the
turnovers in a 375*
oven, for 8-10 min.
while
watching them
closely. And as
another
writer suggested,
will try mine with
some vanilla ice
cream!!!Yum.
Thanks
to all other
reviewers for your
recipe insights.
With them you can't
go wrong.

This recipe was a bit involved for the outcome, yet it was delicious. I used the regular Pepperidge Farm puff pastry instead of all-butter. Based on other reviews, I added cinnamon, nutmeg, and some ground cloves. I cut back on the sugar. Golden Delicious apples weren't available at my local Whole Foods Market this time of year, so I used a combination of Granny Smith and Gala apples. I left the filling very chunky and cooled it quickly on an ice bath. The pastry dough wasn't easy to roll out even using some additional flour, and next time I'd add some water to the beaten egg so it would brush on in a lighter manner. Used a coarser turbinado sugar sprinkle instead of the superfine. My turnovers didn't rise much, and also started to brown at 15 minutes. I took them out at about 20 minutes total. Next time, I'd lower the starting temp from 400F to 375F. The turnovers looked pretty rustic which was ok with me. They tasted great. The filling was just a little too tart for me. Since I had cut back on the suggested sugar to about half, I would probably add a bit more sugar to the filling next time. My husband liked them and said he'd be happy if I made them again.

Really good and really easy. I'd just do 2 things differentlly next time: add more sugar to the filling and add some cinnamon so they're more apple pie-like (just a personal preference). In addition, it didn't take as long to bake as mentioned in the recipe -- mine browned and were done about 10 min earlier.

Did a few things differently.Other
cooks mentioned they ended up with
mush, so, instead of cooking them on
top of the stove, I baked the
apples. Only partly crushed them
with a masher. Perfection.
I rolled the pastry (which was very
easy to work with) super thin and
baked the turnovers for about half
the time. 8 mins at 400 and then 6
mins at 350.
They turned out wonderfully and were
gobbled up right away. Will
definitely make these again.

As with any turnover or pie, one
should really spend some time
getting the filling perfectly to
their liking in terms of sweetness
and spice...it's time well spent. I
used all gravensteins, which were a
bit on the tart side, so i added
more sugar than called for. I also
added cinnamon and a pinch of Maldon
sea salt for good measure. On the
recommendation of other reviewers, I
sought out all-butter puff pastry
from a local specialty store, which
was terribly difficult to work with.
Between the pastry that adhered
itself and the filling that spilled
out when i pinched the edges, my
cutting board looked like a two year
old had been there. I was distraught
at the barely recognizable triangles
I managed to get into the oven.
Through the miracle of heat applied
to pastry brushed with an egg wash,
though, the finished product was
just beautiful, if not
perfect...rustic, flakey and
wonderfully flavored. i made a
second batch using grocery store
puff pastry, and although it was
easier to work with, I also
preferred the flavor of the good
stuff.. I'm going to make more of
these so that I will have some in
the freezer, ready for a quick pop
in the oven to enjoy throughout the
fall and winter... YUM.

I was REALLY disappointed with this recipe. I had fresh apples from the apple orchard, got the puff pastry, etc. I found the interior of the turnover was like applesauce mush - and no real flavor. The pastry was fine - good, even, and cooked well. But the inside of this turnover was like eating bland babyfood - and I LOVE apple turnovers.

These were super easy to make - I added a dash of cinnamon but kept everything else the same (I used a quality puff pastry - Careme).
I served these with some vanilla ice cream and hubby loved them - simple but satisfying.

I did not like this recipe at all. However, my picky husband did so I gave it 2 forks. I would definitely not make this again. The recipe calls for baking in the bottom third of the oven. My turnovers were burning on the bottom within the first 15 minutes of baking. I did not move to the top rack as they would have burned completely. The pastry was so thick that you couldn't even taste the filling.

These were delightful! I added a dash of cinnamon to the apples. There isn't any all butter puff pastry where I am, but the shortening ones still tasted great. I can only imagine how much better it would be if I had the good stuff handy. It is a bit of fuss for just 8 turnovers, but they really are good - I might have eaten half of them fresh out of the oven...

I used the Artisan puff pastry from Trader Joes. Next time I won't go through the trouble of trying to roll out the pastry, didn't think it needed it. I can compare these to the turnovers I just bought at the french bakery in town. They truly were identical. I couldn't help myself and addes just a sprinkling of cinammon.